KR20170041590A - Method For Making Low Salted Functional Soybean Paste - Google Patents
Method For Making Low Salted Functional Soybean Paste Download PDFInfo
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- KR20170041590A KR20170041590A KR1020150141227A KR20150141227A KR20170041590A KR 20170041590 A KR20170041590 A KR 20170041590A KR 1020150141227 A KR1020150141227 A KR 1020150141227A KR 20150141227 A KR20150141227 A KR 20150141227A KR 20170041590 A KR20170041590 A KR 20170041590A
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- KR
- South Korea
- Prior art keywords
- weight
- parts
- potassium
- soy sauce
- meju
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- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
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- 229960004488 linolenic acid Drugs 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 238000000691 measurement method Methods 0.000 description 1
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- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 229910052627 muscovite Inorganic materials 0.000 description 1
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- NDLPOXTZKUMGOV-UHFFFAOYSA-N oxo(oxoferriooxy)iron hydrate Chemical compound O.O=[Fe]O[Fe]=O NDLPOXTZKUMGOV-UHFFFAOYSA-N 0.000 description 1
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- CHWRSCGUEQEHOH-UHFFFAOYSA-N potassium oxide Chemical compound [O-2].[K+].[K+] CHWRSCGUEQEHOH-UHFFFAOYSA-N 0.000 description 1
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- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
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- 235000019156 vitamin B Nutrition 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/16—Potassium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
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Abstract
Description
The present invention relates to soybean paste production, and more particularly, to a method for producing a functional low salt soybean paste added with a function of lowering hypertension and preventing it.
In miso, there are two fermented soybeans, meat shoji and fish made fish. Chinese chiefs originally began to spread widely in China as two heads made of beans or beans made by our ancestors were known in China. When the beans are boiled, they are wrapped in straw and placed in a warm room. When the nutrients are breed, they are made of Chungkukjang, the soy sauce is the salted cabbage, and the miso is the recipe.
In addition, doenjang is an excellent protein food. It contains about 40% of protein in soybean and it is in good quality amino acid form. It is rich in lysine and gives a balanced diet to Asian people It is food.
According to the study, these doenjangs contain essential fatty acids and play a major role in prevention of skin diseases, prevention of vascular diseases, and normal growth. Especially, as the lipid of soybean is fermented, the amount of free linolenic acid increases. This means that the cancer prevention and anti-cancer effect is great. It inhibits the DNA synthesis of cancer cells and inhibits the expression of proteins related to the cycle of cancer cells, Respectively. Even if it is applied to the heat, the anticancer effect is maintained similar to that of raw soybean paste.
In addition, isoflavones, peptides, fatty acids, β-sitosterol, saponin, and phytic acid of doenjang reduce blood cholesterol levels and reduce cholesterol absorption, thereby lowering blood pressure.
In addition, a large amount of vegetable fiber in the doenjang, that is, prebiotic, dietary fiber, rich in the beneficial bacteria in the body to grow well, and by stimulating the constipation to prevent constipation, skin beauty as well as colon cancer prevention effect can be expected, Rich in Vitamin B to help break down lipid proteins, it keeps skin, mucous membranes and hair healthy.
In addition, the function of the doenjang enhances brain function such as memory and concentration, and cholin of lecithin acts as a neurotransmitter with acetylcholine to maintain brain health and prevention of dementia.
There are many conventional methods of making doenjang with various effects such as conventional methods and improved methods.
Conventional soybean paste is boiled in water for about one night, and it is boiled and formed, and natural fermented meju is soaked in salt or salt water, fermented for about 3 ~ 6 months and matured. Then soy sauce is raised to make soy sauce. It is a method to produce conventional miso by mixing additional beans or adding salt and aging for a certain period. However, due to the nature of the natural fermentation process, the microorganisms and enzymes are distributed in a live state because the microorganisms and the enzymes are distributed in a state where the microorganisms and enzymes are live in a state of high saltiness (20-25%) and the sterilization is not easy. have.
In addition, the improved soybean paste is made with koji which is cultivated in starch such as rice, barley and wheat, and boiled soy bean and salt are mixed and aged. Then soy sauce is prepared without soy sauce and soybean paste is used. It is made with a fist size, dried and put in the poison, and then it is poured so that the meju is soaked with salt water and it is covered with the lid and matures for a month. It is a miso made from a mixture of meju with other poison, sprinkled with salt, sprinkled with netting, etc.
However, despite the many advantages and many useful functions of doenjang, the high salt concentration of sodium chloride, which is a new type of doenjang, increases the salt concentration of doenjang, which causes a high incidence of lifestyle diseases such as hypertension. And the high salinity of doenjang is a problem that limits the amount of the doenjang and makes it difficult to consume a large amount of it.
Studies have been actively carried out on the preparation of low-salt miso (concentration of salt below 8% (w / v)), which reduces salt in particular while preserving or improving the taste and flavor of traditional miso. However, There is a problem that it is difficult to improve the substantial intrinsic functionality of the doenjang, to lose taste and flavor and to have no merchantability, and to decrease the sensory property and to secure the preservability due to the change of microbial habit distribution during the fermentation process.
Korean Patent No. 10-1126302 (published on Mar. 19, 2012, 'Soybean paste using organic acid-treated soybean and its preparation method'), Korea Patent No. 10-0869407 A method of manufacturing low-salt functional soybean paste with shortened manufacturing process ", Korean Patent No. 10-0928838 (published on Nov. 30, 2009," Low salt onion soybean paste soybean paste and its production method "), and Korean Patent No. 10-1181965 (issued September 12, 2012, 'Low-salt miso-bean manufacturing method') are proposed.
As can be seen from the prior art, there is a lot of difficulty in producing low-salt miso, which has excellent taste quality and long-term quality only with a short-term aging process using soybean, salt and germ, which are basic ingredients of miso, In case of too low salinity, too, functional doenjang such as dried doenjang, powdered doenjang, low salt doenjang, which are distributed in various forms, has difficulty in securing preservation ability due to change of microbial habit distribution during fermentation process. In addition to preservatives, a natural disinfectant has been used in many ways, such as adding green tea extract or mustard to a meju. However, there are many problems in industrial applications such as limited exports due to odor, so that new functionalities are required to be supplemented.
As the severity of overdose of sodium has recently been known, it is important to have good potatoes, sweet potatoes, tomatoes, eggplant, cucumber, onion, old pumpkin, orange, banana, tofu, lettuce, jujube, colored fruits, Although it is recommended to consume a lot of the same ingredients, eating a lot of these ingredients does not mean that the sodium is released. To maintain the body's homogeneity, it absorbs other ingredients such as potassium as much as a certain amount of the sodium component absorbed by the body It is important to make sure.
Therefore, instead of lowering only unconditional salinity, it is urgent to develop a doenjang that can maintain the homeostasis by increasing potassium content, instead of lowering the sodium component, which is the cause of hypertension. If a miso is manufactured by adding a functional material that can prevent hypertension in advance, it will be possible to solve the above-mentioned problems and to make a kind of luxury goods which can prevent the hypertension fundamentally.
The present invention provides a method of making a low salt miso by adding a hypertensive depressant and a preventive function to the intestine, more specifically, by producing a miso using a plant having a high content of sericin worms and potassium and a herb medicine, And a method for producing a functional low-salt doenjang having an excellent blood pressure lowering ability.
Another object of the present invention is to use potassium compound as a salt substitute to lower the sodium content while increasing the potassium content, as well as to contain a pharmacological ingredient useful for lowering blood pressure, thereby helping to prevent hypertension.
It is another object of the present invention to prepare a soy sauce of an article by aging the soy sauce after aged Meju for a certain period by pouring the pharmacological ingredient extract into the soy sauce and adjusting the salinity thereof.
In addition, the present invention aims at lowering the sodium content and contributing to prevention of overdose of sodium and hypertension, and minimizing the intestine odor, thereby improving the preference.
In order to accomplish the above object, the present invention provides a method for producing low salinity doenjang, comprising the steps of: preparing sericin water having a high potassium content by using 3 micro-sized sericite powder; And extracting the extruded soybeans with a predetermined ratio so as to obtain the first to third extracts containing the pharmacological components by a low temperature extraction method after putting the sericin stoppers containing ethyl alcohol therein to the extent that the medicinal materials are locked, The soybean is boiled and boiled, and then a predetermined amount of meju is mixed with a predetermined amount of germ, a grain and a powder of a plant and a potassium compound as a salt substitute, A fermentation step of fermenting the Meju for 30 days or more at a temperature of 30 to 40 ° C for at least 15 days, (= First aging) in which the juice is washed, poured and dipped in one of the first to third extracts, and then aged for 3 to 6 months with a salt mixture of a potassium compound and a glycine with a reduced bitter taste , A processing step (= second-stage fermentation) in which the first-stage fermented meju is crushed and aged by mixing a plant powder and a potassium compound having a high protein content at a predetermined ratio relative to the original weight, and a second fermentation stage It is preferable to include a packaging step in which a predetermined amount of cyclodextrin and high-temperature roasted super fine flour are mixed and packaged.
In the step of extracting pharmacological components, it is preferable to add the medicinal herb and add a medicinal herb that contains 30% ethyl alcohol so that the medicinal herb is submerged, followed by hot water extraction at 80 ° C for 24 hours to perform low temperature extraction.
The medicinal herb was 10 parts by weight of licorice, 5 parts by weight of wormwood, 35 parts by weight of ash and wort, 20 parts by weight of onion, 10 parts by weight of lotus root and 20 parts by weight of balsam or 10 parts by weight of licorice, 5 parts by weight of wormwood, , 10 parts by weight of onion, 5 parts by weight of rootstock, 10 parts by weight of Sasa root, 10 parts by weight of meringue, 5 parts by weight of mulberry leaf, 5 parts by weight of gojippon and 20 parts by weight of Yeast.
The ethyl alcohol preferably has an alcohol having 1 to 4 carbon atoms.
Preferably, the step of extracting the pharmacological component is carried out prior to the boiling process by immersing the medicinal herb in the water-holding beetle followed by fermentation at 50 to 60 ° C for 2 to 15 days.
The molding step may include a step of adding 2 to 5 hours of steam to the extruded soybeans, a step of adding 2 hours of steam, a step of cooling to 30 to 40 DEG C, a step of adding 0.1 to 1% 30% grain and plant powder, and 5-15% potassium substitute, a potassium compound.
It is preferable that at least one of cereals and nuts such as soybean, kidney bean, lentil bean, quinoa and hazelut is used as a raw material for preparing meju.
The grains and plant powders are prepared by mixing powders obtained by mixing at least one of kidney beans, lentils, quinoa and hazelnut, potatoes, kelp and garlic in equal proportions and 5% by weight and 10% by weight of soybean- desirable.
It is preferable that the potassium compound is at least one selected from the group consisting of 20 to 75 parts by weight of sodium chloride, 20 to 75 parts by weight of potassium carbonate, 20 to 75 parts by weight of potassium lactate and 20 to 75 parts by weight of potassium ascorbate.
In the immersion (= first aging) step, meju is immersed in one of the first to third extracts, and then a mixture of 5-12 wt% of potassium compound and 1-2 wt% of glycine is mixed to adjust the total potassium concentration to about 2000 mg .
In the immersion step, it is preferable to separate the meju from the soy sauce after aging for 40 to 60 days during the aging period of 3 to 6 months, and to immerse and separate the separated meju in the first to third extracts.
And adding 1 ~ 2% of glycine to the soy sauce separated in the immersion step with respect to the weight of the soy sauce.
Preferably, the immersion step comprises adding a predetermined amount of seed soy sauce.
The dry plant powder mixed in the processing step may be selected from the group consisting of potato, licorice, kidney bean, kelp, lentil, garlic, wormwood, Ash, goat, onion, lotus root, sourdough, quinoa, It is preferable to mix the powders at a certain ratio.
Preferably, the packaging step includes a step of mixing 3 to 5% of cyclodextrin and 2 to 5% of superfine soybean flour to the soybean paste weight after the second aging.
It is preferable that the super fine grain flour is fired in a high heat by selectively using at least one of soybean flour, soybean flour, soybean flour, soybean flour, soybean flour, black soybean, black soybean, black soybean, yellow soybean, yellow soybean, Do.
The present invention provides a functional low-salt miso so that modern people can take a variety of pharmacological ingredients as well as anxiety about excessive sodium intake and hypertension, thereby improving health.
In addition, the present invention provides a well-being doenjang, and it is possible to reduce the sodium intake by increasing the content of potassium which can discharge sodium by using herb medicine and plants having high potassium content as a raw material, The intake of sodium can be made smooth so that the sodium intake is reduced while the blood pressure is lowered.
Accordingly, the present invention can improve the preference of environmentally friendly low salt miso by allowing the consumers to have basic functions as miso and soy sauce, which are often used for food, and functions of preventing hypertension and hyperglycemia.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a process of manufacturing a doenjang in an embodiment of the present invention. FIG.
2 is a graph showing the sensory test results in the examples of the present invention.
3 is a graph showing the results of blood pressure lowering experiments in an embodiment of the present invention.
Hereinafter, the present invention will be described in detail with reference to the drawings.
In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.
The embodiments of the present invention will be described in detail with reference to specific embodiments. However, in the following description of the embodiments, the description of the common parts will be replaced with the previously described parts, So that duplication of unnecessary description is avoided.
As shown in the operation flow chart of FIG. 1, the method for producing a functional low salinity doenjang according to the present invention includes the steps of producing sericin water having a high potassium content by using sericite, And extracting the extruded soybeans from the first to third extracts, wherein the first to third extracts contain pharmacological components by a low-temperature extraction method after immersing in the sericin water containing ethyl alcohol, And the so-called soybeans were boiled for 2 hours. The soybeans were cooled to 30 to 40 ° C, and then seeded with 0.1 to 1% of germicide, 5 to 30% of grains and plant powder, and 5 to 30% A fermentation step of fermenting the meju for 30 days or more at a temperature of 30 to 40 DEG C for 15 days or more; An immersion step (= first-stage aging) in which fermented meju is washed with water, poured into one of the first to third extracts and then aged for 3 to 6 months by adjusting the salinity to a potassium compound with reduced bitter taste, After the first aged meju is sieved, a process step (= second aging) in which the plant powder and the potassium compound are mixed and aged is performed with a high protein content, and the second aged low salt miso is mixed with the cyclodextrin and the high- And a packaging step in which a predetermined amount of soybean flour is packed and packaged, thereby producing a low-salt soybean paste having a high potassium content and a blood pressure lowering function.
Hereinafter, a method for manufacturing a functional low salt tolerant soybean paste according to an embodiment of the present invention will be described in detail.
1. Strip manufacturing process
Sericite (celite) is an alkaline mineral of PH9.6, which contains a lot of potassium. The far infrared rays of 5 ~ 20 microns emitted from sericite can promote blood circulation, lower blood pressure, promote metabolism, It is said that it is effective for relieving sleep, sleeping and detoxifying harmful minerals.
Also, according to Donguibogam, the main river gang, we usually say that 'clay soil such as loess is dissolved in water and then it is settled down and water is floated above', so we can make jigou water as well as yellow clay and other clay minerals. The clay minerals, which are made of clay minerals, are cold and sweet, have a strong detoxifying effect and are rich in natural minerals such as magnesium. It contains a lot of minerals such as calcium, sodium, potassium, etc., so it can be said to be the best drinking water for hypertension.
Therefore, it is a water with a far-infrared emitting substance and anion rich in minerals. It can regenerate body cells and blood when drinking, maximize natural healing power by activating metabolism, and it is possible to obtain toxic It is known that it excretes sodium which is the main cause of hypertension and lowers blood pressure, gradually neutralizes the acidic constitution and activates the physiological action of the cell, thereby greatly preventing rhinitis, constipation and adult diseases.
In the example of the present invention, 2 to 3% of the sericite solution is prepared by adding 325 mesh sericite powder into water and stirred for about 10 minutes to produce a sericin water suspension having a low sodium and iron content and a high potassium content.
In the examples of the present invention, minerals dissolution tests were conducted on the GN sericite used to make the sericite having high potassium content, and the experimental results are shown in Table 1 below.
Also, in the embodiment of the present invention, the elution amount data of the ion components by time was analyzed according to the change of the content of the sericite using 325mesh sericite powder. The analysis result was that the sericite powder was added to the water As a result of stirring with varying amounts of input, the amount of ion eluted was the lowest at 2 to 3% of sericite input, while that of potassium ion was constantly increasing with the increase of input, Magnesium ions are continuously increased with increasing the amount of calcium ions. Calcium ions show almost no increase at more than 2%, and when iron ions are at 2%, the least amount is eluted. The amount of elution is greatly changed even if agitation time is long .
Table 2 shows the results of analyzing the elution amounts of ionic components in the 2% sericite solution immersed in 3 micrometer sized groundnut powder so that the elution of the ion components is easier in the embodiment of the present invention.
2. Pharmacological component extraction step
First, to obtain a pharmacological component extract having a high potassium content as well as a blood pressure lowering effect, 30% ethyl alcohol was added to the herbal medicine (licorice, mugwass, Ashwagar, ganoderma) Is added so that the medicinal herb is submerged, and the pharmacological components are extracted at a low temperature by soaking in water at 80 ° C for 24 hours. Thereafter, alcohol is volatilized by using a decompression apparatus to obtain a pharmacological component extract (hereinafter referred to as "first extract"). At this time, the mixing ratio of herbal medicine was 10 parts by weight of licorice, 5 parts by weight of wormwood, 35 parts by weight of ash and goat, 20 parts by weight of onion, 10 parts by weight of a lotus root and 20 parts by weight of a soya sauce, Alcohols containing 1 to 4 carbon atoms including ethyl alcohol may be used as the alcohol used for immersing the medicinal herb.
In addition, in order to obtain pharmacological component extracts which have effects on blood pressure lowering and blood glucose lowering which are helpful for diabetes and hypertension, there are moringa, mulberry leaf, goji pomon, Is added to a hot water bath, and the sericin water containing 30% ethyl alcohol is poured to the extent that the medicinal herb is submerged, and the pharmacological components are extracted at low temperature by bathing at 80 ° C for 24 hours. Thereafter, the alcohol is volatilized using a pressure-reducing apparatus to obtain a pharmacological component extract (hereinafter referred to as "second extract"). At this time, 10 parts by weight of licorice, 10 parts by weight of mugwort, 5 parts by weight of mugwort, 15 parts by weight of ash and goat, 10 parts by weight of onion, 5 parts by weight of lotus root, 10 parts by weight of sorghum, 10 parts by weight of meringue, 5 parts by weight of mulberry and 20 parts by weight of Yeoju.
In order to obtain an extract having a reduced bitter taste rather than directly boiling the raw materials as described above, all the raw materials are added to the sericulture worms, sufficiently boiled, fermented at 50 to 60 degrees for 2 to 15 days, , A second extract may be obtained.
The potassium and minerals contents of raw materials used for the extraction of pharmacological components for blood pressure drop and blood glucose lowering are shown in Table 3 below.
(g)
(g)
(mg)
(mg)
The first and second extracts described above may be used individually or may be used by mixing the first and second extracts at a predetermined ratio (hereinafter, referred to as "third extract"). It is also described that the first and second extracts are obtained and then the first and second extracts are mixed at a predetermined ratio to obtain a third extract. However, when the two herbal medicines used for obtaining the first and second extracts are mixed at a predetermined ratio It can also be obtained by mixing and soaking it in the sericin.
3. Forming step
Generally, in the manufacture of miso, the selected soybeans are subjected to boiling in water. However, in the present invention, soybean is extracted by using an extract of the medicinal herb that uses sericin ash so that a high amount of potassium and pharmacological ingredients can penetrate into soybean , And the process of capitalizing boiled soybeans.
In order to shorten the time for which soybean is called and the fermentation time of Meju, it is preferable to extrude the soybean so that the shape of the soybean becomes flat and cracks, and then the first or second extract or the third extract obtained in the pharmacological component extraction step is immersed And the mixture was cooled to 30 to 40 ° C to obtain a mixture of 0.1 to 1.0% of germic acid and 5 to 30% of a mixed powder of potato, kelp, garlic, wormwood, soybean Mixed protein powder) and 5 ~ 15% potassium compound are mixed and crushed to form meju into a predetermined shape
In the above description, Meju is made using soybeans. However, meju may be made by using at least one of cereals and nuts such as soybean, kidney bean, lentil bean, quinoa, hazelut and the like.
In this case, the sodium content is lowered and the potassium content is increased, and the mixed powder containing various minerals such as protein is mixed in the same ratio of potato, kelp, garlic, and mugwort. The mixed powder and the soybean separation protein are respectively 5% 10% by weight. The reason for adding soybean protein isolate is to prevent the protein content from dropping during meju formation because the protein content of the soybean protein can be lower than that of meju prepared with only the beans by adding mixed powder using plants and seaweeds.
In addition, the potassium compound may be selected from the group consisting of potassium chloride, potassium lactate, potassium carbonate, potassium citrate, potassium gluconate, potassium glycerophosphate, Potassium bicarbonate, potassium phosphate monobasic, potassium phosphate dibasic, potassium ascorbate, and the like can be selectively used. In the embodiment according to the forming step of the present invention, 20 to 75 parts by weight of sodium chloride (hereinafter referred to as salt with no salt), 20 to 75 parts by weight of potassium carbonate, 20 to 75 parts by weight of potassium lactate and 20 to 75 parts by weight of potassium ascorbate is used as a salt substitute.
The meju thus formed is dried in a well-ventilated shade. In the embodiment of the present invention, the surface of the molded meju is dried by drying in a vacuum dryer at room temperature for one day.
4. Fermentation phase
After moisture fermentation and fermentation for 5 days at 30 ~ 40 ℃ in the fermentation chamber to prevent contamination of the dried meju, moisture content and enzyme activity of protease were measured and the moisture content was 30 ~ 50% Was measured at 150 ~ 300 U, indicating that fermentation was proceeding well.
The fermentation is continued for 10 days or more by maintaining proper temperature and moisture so that the fermentation proceeds well, thereby completing the functional meju with excellent blood pressure lowering function.
Meju fermentation can be fermented by hanging in a well-ventilated place or a fermentation room by tying it with rice straw according to the conventional method.
5. Immersion step (= first ripening step)
The first to third extracts obtained by extracting pharmacological components from oriental medicinal plants and plants are used as a preliminary step for making doenjang using non-conventional salty water, which is used in a conventional immersion method, ) In order to lower the salinity and increase the potassium content in the production process, it is immersed in a potassium compound with reduced bitter taste instead of ordinary salty salt, and is firstly aged for 3 to 6 months.
When making doenjang, the ratio of meju, salt and water is usually 1: 1: 3 in the aging stage. In order to prevent corruption, saltiness of saltwater is usually adjusted to 17 to 19 degrees. However, , And potassium, it is possible to control the total potassium concentration to be about 2000 mg by using a mixture of 5 to 12% potassium compound having a high potassium content and 1 to 2% glycine as a salt substitute, It is possible not only to avoid side effects such as a decrease in function, but also to produce functional soy sauce excellent in blood pressure lowering ability.
When the primary fermentation period is about 40 to 60 days, meju and soy sauce are separated. This is because the soy sauce is delicious after 60 days, but the taste of the soy sauce is greatly reduced.
Therefore, in the immersion step (= the first aging step), two or three meju and soy sauce are separated, and the process of immersing the separated meju again is repeated. In the immersion step, a certain amount of seed soy sauce can be added to improve the taste.
Meanwhile, in the example of the present invention, the first to third extracts were poured to the extent that the fermented Meju contained in the container was sufficiently immersed, and the salt substitute was dissolved to adjust the salinity and aged for 3 months. At this time, the salt substitute was a powder obtained by mixing 10% of a potassium compound (20 parts by weight of sodium chloride, 15 parts by weight of potassium carbonate, 30 parts by weight of potassium lactate and 30 parts by weight of ascorbic acid potassium) and 1.0% of glycine, But the sodium content is drastically lowered to 5% or less. In addition, the combination of licorice ingredient, glycine, and sun salt (sodium chloride) were solved by lowering the bitter taste and texture of the compound.
In the example of the present invention, the fermentation process is carried out for 3 months, and the fermentation process is carried out twice.
6. Processing step (= secondary aging step)
After the immersion stage (= the first stage of fermentation) is completed, the meju is crushed, and then the potato, licorice, kidney bean, lentil, kelp, garlic, wormwood, It is processed in a second stage by adding dry powder such as Sasa, Quinoa, Hazelot, Soybean Seed Protein, Licorice, Potassium Compound Mixture (salt substitute), Glycine etc. In this case, the moisture and salinity of the meju after the immersion step (first aging step) was measured, and when the water content was more than the reference value (53% ~ 55%), The amount of water contained therein is controlled. That is, the amount of the powder to be added to the first aged meju is determined by the amount of water contained in the meju.
On the other hand, the solution remaining after removing meju is usually referred to as soy sauce. The first to third extracts are added to the soy sauce to adjust salinity, and 1 to 2% of glycine is added to control bitterness, It is aged.
7. Packaging steps
In the low-salt miso soup after the second aging, 3 ~ 5% of 3-5% cyclodextrin and 2 ~ 5% of high-temperature roasted soybean flour are added to the miso paste to remove some of the original smell of miso . In addition, the added soy flour captures moisture and acts as a coating to limit additional fermentation with glycine, resulting in functional low salt miso that can be stored for a long time.
The superfine soybean flour can be prepared by selecting any one of soybean flour, soybean flour, soybean flour, soybean flour, soybean flour, soybean flour, soybean flour, soybean flour, soybean flour, It is preferable to use one of black soybeans, black soybeans, black soybeans, soybean beans, and black bean beans which are abundant and fried.
Meanwhile, in the embodiment of the present invention, 3% cyclodextrin and 2% superfine soybean flour are mixed and packed in the low-salt miso mixture after the second aging, and the protein content and the pH and salinity Component tests, the degree of change over time at room temperature, which can reduce the degree of corruption at the time of distribution, the sensory test for quality and taste, and the most important blood pressure and blood glucose lowering experiments in the present invention.
Sample NO1 is used for blood pressure lowering (before adding dextrin and soybean flour), NO2 for blood pressure lowering (after adding dextrin and soy flour), NO3 for blood glucose lowering (before adding dextrin and soy flour), NO4 for reducing blood glucose (dextrin, After addition), NO5 refers to low salt miso (C company) purchased from Mart.
(One). General composition experiment of doenjang
The moisture content of the functional low salt doenjang prepared in the examples of the present invention (Convection oven J-FOVI, jeil, Seoul) was measured by the atmospheric pressure drying method at 110 ° C and the protein content was measured by micro-Kjeldhal unit B-324, BUCHI). The pH measurement test was performed using a pH meter (Corning pH meter 440, USA) mixed with 1: 2 mixture of doenjang and distilled water, and the salinity measurement test was conducted using a salinity meter And SS-31A (SS-31A, Sekisui, Japan). Sodium and potassium ions were measured using an atomic absorption spectrophotometer (AAS). The measurement results are shown in Table 4.
Conductance refers to the ability of a material to flow a current. The flow of a current through a solution is an electrolyte conductor, and the flow of current through an electrolyte is generated by the flow of positive and negative ions. The salinity can be measured relatively high by measuring the salinity by a salinity meter measuring the salinity by the electric conductivity measurement method. Therefore, in the present invention, the salinity value and the values of sodium ion and potassium ion are all indicated.
In the data of Table 4, the salinity value was high, but it was found that the sodium ion concentration which affects the hypertension was only about 40% of the salinity value, and the crude protein content was higher than those sold in the market.
(2). Distribution time The degree of corruption Measurement of change over time at room temperature
In general, soybean paste is fermented due to the activation of microorganisms during storage or distribution process. Therefore, amino acid nitrogen content changes and fermentation condition is not met. The progress of the fermentation can be affected by the salinity and storage conditions of the soybean paste, and the amino acid nitrogen content of the fermented soybean paste is almost the same. Therefore, by measuring changes in amino acid nitrogen content, the possibility of quality change during storage or distribution can be predicted.
In order to examine the possibility of preserving the functional low-salt miso paste of the present invention for a long period of time, experimental results on the change of the aging degree with the storage days are shown in Table 5. In order to observe the change with time, Was sterilized at 60 to 90 ° C for 15 to 30 minutes to inactivate enzymes and microorganisms. After cooling to room temperature, storage was carried out at room temperature (20 ° C) instead of low temperature.
Nitrogen Content (mg%)
As shown in Table 5, it can be seen that there is no significant change in the aging of aging according to the number of days of storage. When the grains are extruded and the germ can be sufficiently injected, the fermentation is completed in a short time, It means you can distribute it.
(3). Sensory test
The sensory evaluation was carried out on 30 male and female aged 30 to 40 years old, who were able to know the deep flavor of the soy sauce, using the 9 point scoring method (9 - excellent, 7 - good, 5 - moderate) for bitter taste, salty taste, color, smell, , 3-poor, 1-very bad), and the results are shown in Table 6.
The samples (NO1 to NO4) prepared in the above test for sensory evaluation were all in an optimal state to eat with slight difference in bitterness and salty taste compared with the commercial products (NO5), and they were good in color and smell, Especially, the smell and the preference were better for the product with the addition of cyclodextrin and super fine flour. Also, Table 6 shows that even the first ripening is complete as low-salt miso.
FIG. 2 is a graph showing the results of the sensory test.
(4). Blood pressure drop test
The blood pressure lowering test of the present invention is to examine the effect of the functional low-salt miso, an end product, on the blood pressure drop.
First, hypertensive rats were induced by freeing 2% saline in a water bottle to make hypertensive rats. The normal blood pressure of the rats was 93 to 138 mmHg or 140 mmHg in the high-risk group. The control group, which was a high-risk group, continued to consume saline continuously during the experiment.
To the other experimental group, doenjang (NO2, NO5) to be used in the experiment was dissolved in 4 times of water and stirred for 10 minutes. Then, the obtained supernatant was added to the water bottle for freeing during the experiment.
The blood pressure was measured at intervals of 7 days from day 0 to day 42 (6 weeks). The results of the experiment are shown in Table 7.
From the results of the experiment as shown in the above Table 7, it was found that, in general, low-salt miso (NO5) was fed to hypertensive rats It can be seen that feeding of doenjang (NO2) for functional blood pressure strengthening functions to inhibit and lower the blood pressure rise.
FIG. 3 is a graph showing the results of the blood pressure lowering test.
The functional low salt doenjang according to the present invention not only lowers the sodium content by using potassium compound as a salt substitute but also can discharge the sodium smoothly by using the pharmacological ingredient having high potassium content, To prevent hypertension, as well as to take a variety of pharmacological ingredients to improve health.
Accordingly, the present invention can provide eco-friendly low-salt miso and soy sauce having functions of basic functions such as miso and soy sauce, which are often used for foods and preferred by consumers, and functions of preventing hypertension and hyperglycemia.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be possible.
Claims (20)
The method comprising: a step of mixing the herbal remedies with the herbal remedies to the extent that the medicinal herb is immersed therein, and then the first to third extracts containing the pharmacological ingredients are obtained by the low temperature extraction method;
The extruded soybeans are dipped into one of the first to third extracts and boiled and boiled. The soybean is mixed with a predetermined amount of germicide, grain and plant powder and a potassium compound, which is a salt substitute, to form a predetermined form of meju A forming step of forming a potassium concentration,
A fermentation step of fermenting the meju,
An immersion step of pouring one of the first to third extracts to such an extent that the fermented meju is submerged, and aging the salt by adjusting the saltiness thereof with a mixture of a potassium compound and a glycine,
And grinding the aged Meju to produce a miso.
The sericidal nodules
3. The method for producing a functional low salt tolerant soybean paste as claimed in claim 1,
The pharmacological component extraction step
The herb medicine containing 30% ethyl alcohol is added to the herb medicine so that the herb medicine is immersed in the herb, and the mixture is soaked at 80 ° C for 24 hours to obtain the first to third extracts containing pharmacological components. Gt;
Wherein the ethyl alcohol is an alcohol having 1 to 4 carbon atoms.
The medicinal herb may be,
10 parts by weight of licorice, 5 parts by weight of mugwort, 35 parts by weight of ash and wax, 20 parts by weight of onion, 10 parts by weight of lotus root and 20 parts by weight of balsam or 10 parts by weight of licorice, 5 parts by weight of wormwood, 10 weight parts of onion, 5 weight parts of lotus root, 10 weight parts of Sasa sp., 10 weight parts of Moringa, 5 weight parts of mulberry leaves, 5 weight parts of gojipol and 20 weight parts of Yeojoo are used. A method for producing doenjang.
The pharmacological component extraction step
Characterized in that the process for fermenting the medicinal materials at 50 ~ 60 ° C for 2 ~ 15 days is carried out preferentially before the process of boiling.
The fermentation step
Wherein the fermentation is carried out at 30 to 40 占 폚 for 15 days or more.
The molding step
2 to 5 hours, 2 to 5 hours, and 30 to 40 ° C for the extruded soybeans, 0.1 to 1% of the germicide, 5 to 30% of the grains, And a step of mixing the plant powder and a potassium compound, which is a salt substitute agent, in an amount of 5 to 15%, to form a functional low-salt doenjang.
The meju
Characterized in that it is produced using at least one of cereals and nuts such as soybean, kidney bean, lentil bean, quinoa, hazelut and the like.
The grain and plant powder
Wherein the mixture is prepared by mixing 5% by weight and 10% by weight of a powder obtained by mixing potato, kelp and garlic at the same ratio of at least one of beans, kidney beans, lentils, quinoa and hazelnut, ≪ / RTI >
The immersion step
Wherein one of the first to third extracts is added to the mixture so that the slug meju is submerged, and then a mixture of 5 to 12 wt% of potassium compound and 1 to 2 wt% of glycine is mixed to adjust the total potassium concentration to about 2000 mg A method for producing doenjang.
The immersion step
Characterized in that meju and soy sauce are separated after aging for 40 to 60 days during aging period of 3 to 6 months and the process of immersing the separated meju in one of the first to third extracts and aging is repeatedly carried out. A method for producing doenjang.
And a step of adding 1 to 2% of glycine to the soy sauce separated in the immersion step to a weight of the soy sauce and aging the soy sauce.
And adding the first to third extracts so that the Meju is submerged in the immersion step, and further adding a predetermined amount of the soy sauce.
Further comprising a processing step of secondarily aging the plant powder and the potassium compound having a high protein content by mixing the plant powder and the potassium compound at a predetermined ratio relative to the weight of the original, after being roasted in the aged milled doenjang .
Further comprising a packaging step of mixing and agitating the aged low salt miso with a predetermined amount of cyclodextrin and high heat roasted super fine flour.
The dry plant powder mixed in the processing step
A powder of potato, licorice, kidney bean, kelp, lentil, garlic, wormwood, Ash, goat, onion, lotus root, squeeze, quinoa, hazelot, soybean protein, potassium compound and glycine Wherein the amount of the powder to be added is determined according to the amount of water contained in the first-aged meju.
The packaging step
Characterized in that 3 to 5% of cyclodextrin and 2 to 5% of super fine flour are mixed with the soybean paste weight.
The superfine soy flour
Characterized in that at least one of soy sauce, soy sauce, soy sauce, soy sauce soy sauce, soy sauce soy sauce, soy sauce soy sauce, soy sauce soy sauce, soy sauce soy sauce, ≪ / RTI >
The potassium compound
Wherein at least one of 20 to 75 parts by weight of sodium chloride, 20 to 75 parts by weight of potassium carbonate, 20 to 75 parts by weight of potassium lactate and 20 to 75 parts by weight of potassium ascorbate is selectively used. Gt;
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